Chicken & Wild Rice Soup Recipe
Cooked chicken, veggies, and tender rice in a flavorful creamy broth. A delicious soup for the cold weather months!
Ingredients
- 1 Tbsp salted butter
- 1 cup diced carrots 2 large
- 1 cup diced celery 2-3 stalks
- 1 onion diced
- 3 cloves garlic minced
- ⅓ cup all purpose flour
- 32 oz chicken broth or chicken stock
- 1 4.3 oz box Rice a Roni long grain & wild rice mix
- ½ tsp salt
- ½ tsp black pepper
- 3 cups shredded chicken
- 1 cup milk
- 1 cup heavy cream
Instructions
- Dice the carrots, celery, and onion.
- In a large pot or Dutch oven, saute the veggies in butter over medium heat for about 5 minutes. Add the garlic and cook for another minute.
- Add the flour and stir until the vegetables are all coated. Add the broth, wild rice blend with seasoning packet, salt, and pepper.
- Bring to a boil, then turn the heat to low and simmer for 25-30 minutes, stirring occasionally, until the rice is tender.
- Stir in the chicken, milk, and cream. Turn to medium heat and heat through.
- Serve hot in bowls or bread bowls.
Notes
-If you don't have shredded chicken, you can cook 1 1/2 pounds of chicken breast and shred it.
Nutrition
Serving: 1gCalories: 302kcalCarbohydrates: 19gProtein: 18gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 772mgFiber: 2gSugar: 5g
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